Well, they're so incredibly sweet & juicy. And there are alot of them. Some are frozen to use in the Yonanas......some are in the fridge to send to work with Abe......and some made their way into this nice little coffee cake.
PEACH COFFEE CAKE
Makes 10 Servings
1 Serving = 5 PointsPlus™
CAKE:2 cups all-purpose flour
1/4 tsp salt
2 1/2 tsp baking powder
1/3 cup light butter, softened
1 cup Splenda granulated
1/4 cup fat-free egg substitute
1 cup fat-free milk
1/2 tsp vanilla
1 large peach, sliced thin
TOPPING:2 TBSP all-purpose flour
2 TBSP light butter, softened
1/4 cup brown sugar
1/2 cup chopped walnuts
Preheat oven to 350º. Spray a bundt or tube pan, especially the bottom because of the topping.
In a medium bowl, sift together flour, salt & baking powder.
In a large(ish) bowl, cream light butter & Splenda granulated; add egg substitute & beat well. Into this creamed mixture, add the flour mix and milk alternately; add vanilla; mix until well combined.
In a small bowl, combine all topping ingredients until crumbly-ish. Sprinkle/spread in the bottom of the pan.
NOTE: Make sure you have sprayed the bottom of the pan well because the topping will caramalize.
Pour half of the cake batter on the topping. Press peach slices into the batter.
Pour remaining batter over peaches.
Bake @35 minutes. Cook on a rack for 20 minutes and then invert onto a serving plate.
MY SPIN: I will put more peaches in this the next time I make it. Also, I sprinkled some cinnamon on the peaches before I put the rest of the batter in the pan.
And here's a little tip for you: When you have to spray a pan, do it inside your dishwasher door.....no over-spray mess on your countertop!
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***